Sensitivity of emulsions stabilised by bovine β-casein and...

Food Hydrocolloids 2014 / 03 Vol. 35

Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2

McCarthy, Noel A., Kelly, Alan L., O'Mahony, James A., Fenelon, Mark A.
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Volume:
35
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.06.021
Date:
March, 2014
File:
PDF, 560 KB
english, 2014
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